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Jan 31, 2007 03:57 PM

Dreamfield Low Carb Pasta

This pasta is significantly lower in Carbs. Has anyone tried this pasta and if so how is it. I'm watching Carbs and so miss not having pasta. Thanks.

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  1. Try Tofu Shirataki Noodles! 20 calories a serving and negligible carbs -- they are the best.

    7 Replies
    1. re: Marianna215

      I live near a huge Asian Market. I'll look tomorrow. Thanks.

      1. re: Marianna215

        Where do you buy these? Should I look at Whole Foods/Wild Oats or at an authentic Asian market?

        Sounds really good, and right up my alley!

        1. re: mamaciita

          I buy my shirataki from Whole Foods. It's SO great, don't be scared of the smell at first, it boils out.

          Last night I broiled some clams while my shirataki parboiled, then pulled the skillet out from under the broiler, deglazed with sake, threw in some garlic, then the noodles, then some soy and cilantro and let it boil down a bit.

          The lightest clam fettucine you could imagine!
          (The shirataki I see comes in fettucine and spaghetti shapes)

          1. re: thejulia

            Thanks! I can't wait to see what all my carb-phobic friends think when I feed them PASTA.

            1. re: mamaciita

              make sure whatever you do when you rinse these noodles out, you need to make sure all the moisture is out of them before you eat them or stirfy them or put sauce on them or whatever or else the sauce just wont stick

        2. re: Marianna215

          You need to be careful with those noodles. They can do a real job on your stomach.

          Dreamfields is the pasta I use. Lasagne, penne, linguini, spaghetti are impossible to tell from the regular brands. I've had a problem with it only once and it was with the spaghetti. When I opened the package, while the noodles were intact, they had funny little marks all over them. When I added the spaghetti to the boiling water it just disintegrated. Only happened once.

          I made a really yummy pene with pancetta, baby bellas and a creamy cheese sauce with a bit of wine when my DH requested mac and cheese one night last week. It was sinfully rich and delicious. If I had to order Dreamfields on line I'd pay extra for the shipping gladly

          1. re: Candy

            Must be a manufacturer's defect. Never happened to me. I don't notice any gumminess but I am ususally in a hurry to have dinner ready so I watch and test very often.

            I like making spaghetti carbonara with it. Feels less guilty somehow but do still have to watch portion size.

        3. I use Dreamfield's all the time, it's excellent pasta with no weird flavors and it has a great texture. You really can't tell it from any other good dried pasta. The only thing is really watch it closely, if you over cook it, pure mush.

          1. I tend to buy Quinoa or Spelt based pasta -- both have a nice nutty flavor to them, and are much lower in carbs/higher in protein than regular pastas. They do definitely have a specific 'flavor' though, so tend to work better when paired with a sauce or in a baked pasta dish. Olive oil & some parmesan just isn't the same with these versus good old white noodles!

            1. LOVE Dreamfields, especially as I'm absolutely forbidden regular pasta and despise whole-wheat. Our Vons and Ralphs supermarkets carry it, but only the linguini and the penne rigate, so I've been buying it online from Netrition - in fact, my latest order of elbow macaroni just arrived at my door while I was typing this! With the discount pricing and the shipping charges, the cost is almost identical to what I'd pay at the store. The link is below:


              3 Replies
              1. re: Will Owen

                Thanks Will, the only thing I could not get at Kroger was the Rotini. I just ordered 4 boxes. I wish they made noodles, wider than the linguini for soups and casseroles and some shells large enough for stuffing.

                1. re: Candy

                  Yes, it'd be nice if they made fettucine and pappardelle, too. What I would REALLY wish is that they'd put that flour on the market! I'd love to make dumplings and späetzle with it, and oldfashioned egg noodles.

                  1. re: Will Owen

                    I think it was MMRUTH who suggested subbing half of the flour in sparzle with soy flour to recude the carbs and up the fiber. Might be worth a try.

              2. I love it too, although I have no idea if it has any effect on my waistline. It tastes exactly like regular Italian-made spaghetti to me, and my kids don't notice any difference either. I've also tried the shiritaki noodles (they have them at Trader Joe's now!) but I find they really only work in an Asian stir-fry.